Ingredients;

Patagonian Scallop Medallions: 300 grams (cut into medallions of approximately 1 cm thick)

Quinoa: 200 grams

Tomatoes, diced: 400 grams

Red onion, finely chopped: 1 piece

Garlic, finely chopped: 2 cloves

Red pepper, finely chopped: 1 piece

Cumin powder: 1 teaspoon

Coriander powder: 1 teaspoon

Olive oil: 2 tablespoons

Salt and pepper to taste

Preparation method:

Cook the quinoa according to the instructions on the package. Fry the medallions in a pan with olive oil until done. Prepare the tomato sauce by frying red onion, garlic and red pepper in olive oil until soft. Add diced tomatoes, cumin powder, coriander powder, salt and pepper and let simmer until the sauce has thickened slightly. Serve the medallions with the spicy tomato sauce and quinoa.

Wine advice:

A light red wine such as a Pinot Noir goes well with the spicy tomato sauce and the earthy flavor of the quinoa.